If I had to choose one food to eat the rest of my life, it would definitely be cheese grits. I could eat them every single day. The very best cheese grits in the world are made at the Tri Delta house at Ole Miss. A few years ago, I asked Martha, the house mother, what their secret is to making cheese grits. She said the secret ingredient is whipping cream. Honestly, there’s no telling how much whipping cream they use. Lou took plates of our recent Sunday brunch to our next-door neighbor, Doctor Sandy. He said he believes he is the only northerner who likes grits. Lou said all northerners would love them if they used whipping cream. The thing I love about this dish is that it feeds so many people! It makes a ton, so if you are making these for your family only, cut the recipe in half. I also love the versatility of this dish. It’s Lou’s standard dish to take to the kindergarten team breakfasts, but it’s also great for church for potluck, or it can be served alongside a nice steak at dinner. Serve it at your next Friday Night Porch Party, and your guests will love it.
Jay's Cheese Grit Casserole
Ingredients:
10 cups water
2 tablespoons salt
1 stick of butter
3 cups quick grits
1 cup heavy whipping cream
1 pound Velveeta type processed cheese, cubed
1 cup shredded cheddar cheese
Directions:
Preheat oven to 350 degrees. Combine the water, salt and butter in a large pot and bring to a boil. Slowly add in the grits stirring constantly with a whisk. Lower the heat to a low simmer. Let the grits simmer about 10 minutes stirring often to keep them from sticking. Lou says it’s very important to "whoop" the grits with your whisk which makes them creamy. Add in the Velveeta and whipping cream. Continue to cook until the grits are the consistency you prefer. I like mine a little thick, so I cook for a few more minutes. Others prefer their grits thin. Transfer to a large baking dish. Add the shredded cheese on top. Pop in the oven just a few minutes to allow the cheese on top to melt.
If I'm serving this as a side for dinner, I often add in a tablespoon of garlic powder to turn them into garlic cheese grits. This makes a great substitution to the normal potato side dish.